Tropical Asian Salad with Coconut Crusted Chicken

My seasonal food habits are demanding all things tropical lately. It’s easy to get bored with salads, but this delicious combination of tropical and Asian flavors mixes things up and let’s you have a little fun.

The chicken can take a little longer if you’re feeding a large family, so if you have an extra large skillet I would recommend it. You could also make it gluten free by using coconut flour. It is SO delicious though, and it would even make awesome chicken strips for lunch one day.

The vinaigrette is still a work in progress. This was tasty, but I’d like to find a way to have a creamy dressing without adding a ton of calories. We’ll see what I come up with.

In in the meantime, give this a try and let me know what you think! image.jpeg

Tropical Asian Salad with Coconut Crusted Chicken

Chicken:

1 lb chicken tenders

2 Eggs

1/2 cup unsweetened almond or coconut milk

1 cup whole wheat flour

1 cup unsweetened coconut

1 tsp each cumin, granulated onion, garlic

2 tsp each salt & pepper

coconut oil

 

Salad:

Romaine lettuce, diced

toppings: fresh pineapple, red bell pepper, red onion, julienned carrots, purple cabbage, jicama, peanuts or almonds

 

Dressing:

1 tsp ginger

3 TB rice wine vinegar

1 TB sesame oil

1 TB liquid Aminos

1/2 lime, juiced

1/2 cup crushed pineapple, fresh

1 tsp sesame seeds

1/4 tsp red pepper flakes

 

For the Chicken:

Mix together eggs and milk in a shallow dish. Mix coconut, flour, and seasonings in a second dish. Place large skillet over medium heat and add enough coconut oil to cover the bottom.

 

Dip each chicken tender in egg wash, then in coconut mixture. Place in preheated oil and cook until golden brown, about 3-4 minutes. Flip chicken and cook another 3-4 mi Utes or until golden and cooked through. Remove to a paper towel lined plate and set aside.

For the salad:

chop all I gredients and either mix them all together or place them on a serving tray. Reserve and pineapple nuts for a separate topping. Place desired Amoy t’s on plate, top with prepared chicken, and drizzle with vinaigrette.

 

For the dressing:

Place all ingredients in blender. Mix until well blended. Place in refrigerator until ready to serve.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s